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Southern-Style Oven-Fried Catfish
May 03, 2010

This was the first time I've ever successfully cooked catfish - not because of this recipe, but because it finally occurred to me to cut each filet into smaller pieces. Still, this recipe was a great place to start! Because of the 3 tablespoons of oil (in this case, "oven-fried" is not a euphemism for "baked"), the coating comes out nice and crispy. We really liked it. I did end up cooking for a few extra minutes, but my oven was evidently built on Mars and I've learned never to trust it. Thanks for the recipe, we'll make this again!

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